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READY IN 1½ hrs

Root Beer Float Cake II

Read Reviews (56)

"A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used." — Tammy

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All about Eggs

Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package white cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
2 eggs

1 (1.3 ounce) envelope whipped topping mix
1/2 cup root beer

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr 30 mins

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As is, it's four stars. Only because it's not very root beer-y in flavor. The first time I saw this recipe was in a Supermoist cake recipe book and I made it according to recipe, even with the crushed root beer barrels on top. Today, when I made it, I added about a tsp. and a half of root beer flavoring concentrate and I made a Cool Whip Topping (1 container Cool Whip, 1 small box instant pudding, 1 c. milk and one tsp. of vanilla flavoring). This time, it was much more float-like and really incredible. Consider my changes if you decide to make this cake. This cake is a real crowd pleaser. The smell of this cake while it's baking is amazing.

—Sarah Jo

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Most Helpful Critical Review

Apr 01, 2012

This is a quick recipe but I was looking for something more. I tweaked the recipe by adding 2tsp. of Rootbeer Concentrate. I think a vanilla buttercream frosting will work with my 2nd attempt.

—MARCI_74

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65 Ratings

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Feb 19, 2003

I make this cake all the time! For best results, I let the frosted cake sit in the refrigerator overnight for the root beer flavor to get stronger. I also add 1/4 teaspoon root beer extract to the cake mixture.

—JINKIES625

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Jun 23, 2009

I made cupcakes with this recipe and took it to a Father's Day cookout. After reading the reviews, I decided to add the rootbeer concentrate (all I could find at the store. Is it the same as extract?)to the batter. The long mixing time made these light and airy. I also made the Cool Whip/vanilla pudding frosting and added a little rootbeer concentrate to that too. Crushed rootbeer barrels on top were great, but don't add them too early before serving because they kind of melt in the topping. I was told that I had to make these again.

—Lisa M

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Jun 10, 2009

I must preface my review by stating I did change the recipe out of necessity. However, I like that it shows how versatile the recipe is so I'm rating it anyway. I planned to make 1/2 a batch w/a box white cake mix, using the other 1/2 for Jello Shot cupcakes, so I made the mix according to box directions. Too late, i realized I was supposed to use root beer in place of water. I decided to go ahead and make them anyway, and simple subbed 3 tsps of root beer extract to a regularly prepared white box cake mix and it worked out great! I already had some butter cream frozen, so I simply used that (Butter Cream II from here) w/Root Beer Extract added for flavor. These are a nice change of pace from *regular* cupcakes and I'll DEF make again (I can't wait to make them in MUGS!). TY for a great recipe!

—lovestohost

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Feb 03, 2009

With some modifications this is a 5 star. I made cake as is, but added 1 1/2 tsp. root beer concentrate to the cake mix. I used heavy whipping cream instead of the boxed stuff and added powdered sugar, vanilla extract and root beer concentrate. Using fresh whipped cream is way better than the boxed stuff. The root beer tast is there but subtle. I used 2 9" round pans put the whipped cream in the middle and frosted the cake with it too.

—Celeste

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Sep 09, 2002

This is truly one of the very best and very easiest cakes I have ever made. It's so different! Everyone that has tried it has absolutely loved it. I'm making it tonight, and think I will try adding the root beer extract to strenghten the root beer flavor a little.

—MCCC

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Dec 07, 2010

The cake was ok but will follow the advice of others next time and use some root beer flavour as without it I couldn't even taste the root beer in the cake at all. Did not like the frosting at all. Next time I think I will just make my own frosting and add some root beer extract to that as well.

—spencerquartet

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Nutrition

Calories
264 kcal
13%

Carbohydrates
40.3 g
13%

Cholesterol
35 mg
12%

Fat
10 g
15%

Fiber
0.4 g
2%

Protein
3 g
6%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Root Beer Float Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 264
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.7g 8 %
Cholesterol 35mg 12 %
Sodium 299mg 12 %
** Potassium 61mg 2 %
Total Carbohydrates 40.3g 13 %
** Dietary Fiber 0.4g 2 %
Protein 3g 6 %
Sugars 28.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 11 %
Iron 8 %
** Thiamin 11 %
** Niacin 9 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.